Recipe

Sour Cream Crescent Rolls Recipe

	Midgelet / All my dishes 11 months, 2 weeks ago These are tender and moist and made ahead of time. These also freeze and reheat well. A good recipe to have on ahand! Prep:60m Cook:15m Servings:48	Midgelet
	crescent rolls yeast breads sourcream

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Fans

herby

Ingredients

1 cup sour cream

1-1/2 packages yeast

1/3 cup lukewarm water

1 cup butter, softened

1/2 cup sugar

1/2 teaspoon salt

4 cups all-purpose flour

2 eggs, well-beaten

Directions

Prep time does not include rising and chilling etc.

Heat the sour cream slowly in a double boiler until it is light yellow around the edges.

Dissolve the yeast in the water.

Mix the butter, sugar and salt in a medium bowl.

Pour the sour cream over the butter mixture and cool to lukewarm.

Blend in 1 cup flour.

Add the yeast and another 1 cup flour and mix.

Stir in the eggs and remaining flour.

Cover and refrigerate for 6 hours or overnight.

Divide dough into 4 parts and roll each part into a 1/4-inch thick circle.

Cut each circle into 12 wedge-shaped pieces and roll each wedge from wide end toward the point.

Place on greased baking sheet, point side down, and curve into crescents.

Let rise for 1 hour.

Bake at 375°F for 15 minutes or until golden brown.

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Comments

herby 11 months, 2 weeks ago said:
Love these!

djimmey 10 months, 3 weeks ago said:
I saw in a magazine where they cut into wedges and then laid cheese and slices of meat before rolling.
Going to try this recipe and maybe add....

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